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As far being in my chef-y roots.
Here’s a quick update on what’s been up.
–> Decided to be a confectioner. Making toffee and truffles for personal consumption and for special orders only. Hopefully I can post some of the spiffy pictures, but yeah. I’ve been behind most of my schedule, which surely sucks, but yeah. There it is. Visit us at : manilatofee.multiply.com

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Yesterday, almost finished a whole bottle of wine by myself. God, I miss wine. I miss it very much, gone were the days of having wine almost everyday courtesy of Tina or Chef Gene in Cafe Ysabel.

Thank God for Barcino. I’m going back there. Chicken livers with the Penafliel wine was good. I love it.

moi

My name is Joko. The age is late 20s, a culinary school graduate, i trained in pastry in one of the 5 star hotels in the Philippines, I manage a resort, and do some sort of catering on the side. I co-own a desserts business that sells in a store in Trinoma. I belong to an awesome food group, and I like to eat out a lot, usually at the same places, but I'm now trying to be more "adventurous".

I would probably be the laziest food blogger you can find, and I will most probably update most of this blog from the trusty phone.

If it doesn't look good in my camera phone, it might not be good. So don't kill me if the photos are bleh. We will work on getting our sh*t together and buy a camera. Patience is a virtue, and i know, time is gold. :)

So drop me a line, tell me what you think, or tell me if you have any brilliant suggestions on what and where I can eat or get a decent meal.

On a side note: I seriously wanted to drop the Chef part in the whole "undercover chef" but i've decided, I will stick to it until it galls me enough that I will cook something and sell it to the masses, be famous and be on tv.